This rice pudding is a delightful variation on the classic dish. Feel free to experiment with add-ins or modify the spices to suit your preferences!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- cooking spray
- ¾ cup chopped peanuts
- 1 (15.25 ounce) package chocolate cake mix (such as Betty Crocker® Super Moist®)
- 1 ¼ cups water
- 3 eggs
- ½ cup vegetable oil
- 8 peanut butter cups, chopped
- 3 ½ cups confectioners’ sugar, divided
- 1 (8 ounce) package cream cheese, softened
- ½ cup peanut butter
- ¼ cup butter
- ½ cup milk
- ¼ cup cocoa powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Spread chopped peanuts on the bottom of the baking pan.
- Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
- Mix 2 cups confectioners’ sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners’ sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
- Pour glaze over baked cake; glaze will pool in cream cheese craters.
- The directions for preparing the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.
Nutrition Facts
| Calories | 677 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 13 g |
| Sodium | 560 mg |
| Sugars | 57 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Very rich and delicious. Best when served warm with vanilla ice cream!
make it a lava cake
Everyone loved it! It’s not too sweet, so it makes a nice compliment to a big meal.
This turned out ok. Way too many ingredients for a boxed cake. I had never made a volcano cake and had to Google a similar recipe to find out when to add the chocolate glaze. The recipe does not state whether to glaze the cake while it is still hot or wait until it is cooled. Even though I liked the peanut butter/cream cheese filling, I thought the cake itself was on the dry side, even after it was glazed.